LET'S LOOK AT SOME GREAT LUNCH OPTIONS - SPRING IS NEAR

TARRAGON  CHICKEN SALAD

16 oz. Patuxent Farms Diced Chicken

3 oz. Red Seedless Grapes(cut in ½ )

2 oz. Toasted Almonds

1 Tbsp. Chopped Tarragon

2 oz. Monarch Extra Heavy Mayo

1 oz. Glenview Farms Sour Cream

1 tsp. Extra Strong Dijon Mustard

S & P

Mix all ingredients together. Refrigerate for at least 2 hours before serving.

Serve as a wrap, on a croissant or as a salad.

Southwestern Turkey Bacon Melt

                               

2 slice Hilltop Hearth® SourDough Bread

4 oz. Patuxent Farms® Turkey Breast

3 slice Patuxent Farms® Apple Smoked Bacon, cooked

1 oz Monarch™ Chipolte Mayo

1 oz. el Pasado® Western Guacamole

4 slice Glenview Farms® 135 ct. Supercured Cheese

½ oz Glenview Farms® Butter

METHOD:

Spread Chipolte Mayo on one slice of Sour Dough bread. Spread guacamole on the other slice. Place 2 slices of Glenview Farms Supercured on each slice. Place 2 oz. of Turkey on each slice. Melt butter in sauté pan or griddle. Toast bread until golden brown. Place bacon in the center and close. Cut in half. Serve with extra chipotle mayo on the side.

Presentation / Plating Style:

Serve with side of Sweet Potato Fries or Chips and Half Sour Pickle.

 

ORANGE RASPBERRY CHICKEN

SERVES 4

4 – 6oz. Patuxent Farms Boneless Skinless Chicken Breasts

2 tsp. Monarch Cajun Spice

4 Tbsp. Semolina Flour

½ tsp. Kosher Salt

Optimax for sautéing

2 tbsp. Extra Virgin Olive Oil

Juice of ½ Orange

Orange Segments from 1 orange

½ pt. Fresh Raspberries

2 c. Cross Valley Farms Spring Mix

Pound the chicken breast thin for even cooking time.

Mix together the corn meal, Cajun spice and salt.

Dredge the chicken breast in the Cajun spice mixture.

Saute in a hot pan. Finish in the oven if necessary.

While chicken finishes mix together the rest of the ingredients in a stainless steel bowl.

Place salad mixture on a plate and top with the chicken breast. Drizzle juice from bowl over each salad.

This makes a great light dinner special or luncheon option.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc